Wednesday, 30 March 2011

Breaded Aubergine with Curry

I came up with this recipe when thinking of doing an aubergine curry, but deciding to try something different and have the curry sauce as something on the side.


  • 1 aubergine, sliced into 1/2 cm slices
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 lump of ginger, peeled and finely chopped
  • 1 tbsp plain flour
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp medium curry powder
  • 300ml vegetable stock
  • 3 tbsp plain flour
  • 1 egg, beaten with a fork
  • crusts from 6 slices of bread, blended into breadcrumbs


  1. Grill or griddle the slices of aubergine until it's well browned.
  2. In a small sauce pan mix the onion, garlic, ginger, garam masala, turmeric, curry powder and 1 tbsp of the plain flour.
  3. Add the vegetable stock to the mixture and mix well until all the flour is dissolved.
  4. Bring the curry mixture to a simmer and simmer for 10 minutes, stirring well every minute to stop it burning or lumps forming.
  5. Put the other 3 tbsp of plain flour into a small plate. Do similar with the breadcrumbs and the beaten egg into a wide bowl.
  6. Coat the aubergine pieces in bread crumbs by putting them in the flour, then the egg and then the breadcrumbs.
  7. Fry the breaded aubergine slices for 5 minutes on each side, or until the breadcrumbs are a nice crispy brown colour.
  8. Serve with rice.

Serves 2.

No comments:

Post a Comment